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Journal articles on the topic 'Drying methods'

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Author: Grafiati

Published: 23 September 2022

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1

Korpa, A., and R. Trettin. "The influence of different drying methods on cement paste microstructures as reflected by gas adsorption: Comparison between freeze-drying (F-drying), D-drying, P-drying and oven-drying methods." Cement and Concrete Research 36, no. 4 (April 2006): 634–49. http://dx.doi.org/10.1016/j.cemconres.2005.11.021.

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2

Sugarman, Jane E., and Timothy J. Vitale. "Observations on the Drying of Paper: Five Drying Methods and the Drying Process." Journal of the American Institute for Conservation 31, no. 2 (1992): 175. http://dx.doi.org/10.2307/3179491.

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3

Sugarman, Jane E., and Timothy J. Vitale. "Observations on the Drying of Paper: Five Drying Methods and the Drying Process." Journal of the American Institute for Conservation 31, no. 2 (January 1992): 175–97. http://dx.doi.org/10.1179/019713692806066682.

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4

Maltesen, Morten Jonas, and Marco van de Weert. "Drying methods for protein pharmaceuticals." Drug Discovery Today: Technologies 5, no. 2-3 (September 2008): e81-e88. http://dx.doi.org/10.1016/j.ddtec.2008.11.001.

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5

Pakowski, Zdzisław. "Modern Methods of Drying Nanomaterials." Transport in Porous Media 66, no. 1-2 (August 30, 2006): 19–27. http://dx.doi.org/10.1007/s11242-006-9019-x.

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6

Metzger, Thomas, Marzena Kwapinska, Mirko Peglow, Gabriela Saage, and Evangelos Tsotsas. "Modern Modelling Methods in Drying." Transport in Porous Media 66, no. 1-2 (August 30, 2006): 103–20. http://dx.doi.org/10.1007/s11242-006-9025-z.

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7

INANO, Toichiro. "On the traditional drying methods of rice in Japan. (I). Classification of drying methods." Japanese Journal of Farm Work Research 24, no. 2 (1989): 156–60. http://dx.doi.org/10.4035/jsfwr.24.156.

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8

Abd El-Rahman Elsayed Saad, Ashraf, Cem Aydemir, Samed Ayhan Özsoy, and Semiha Yenidoğan. "Drying methods of the printing inks." Journal of graphic engineering and design 12, no. 2 (June 2021): 29–37. http://dx.doi.org/10.24867/jged-2021-2-029.

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Accelerating the transition to post-print processes needed in the printing industry and shortening the time the product's release time is closely related to the drying time of the ink film. The drying of fluid ink on the surface of the print substrate, transforming from liquid to solid occurs physically and chemically in several ways. Drying systems can be functional alone on the surface of the printing substrate for an ink film or depending on the chemical content of the ink and the properties of the printing substrate, drying can be achieved at the same time with more than one system.Recently, in order to reduce climate, environmental and health impacts and with the development of technology, significant changes are also being experienced in the printing industry and preferences are changing. In this study, more environmentally friendly LED UV and microwave drying systems that save time and energy together with existing basic drying systems such as absorption, evaporation, oxidation-polymerization and conventional UV used in the printing industry are examined. The advantages of different drying systems to the printing industry, preferred drying systems and new studies on this issue have been evaluated.

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9

Vermaas, H. F. "Drying Eucalypts for Quality: Material Characteristics, Pre-drying Treatments, Drying Methods, Schedules and Optimisation of Drying Quality." South African Forestry Journal 174, no. 1 (November 1995): 41–49. http://dx.doi.org/10.1080/00382167.1995.9629877.

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10

Hawlader, M. N. A., Conrad O. Perera, Min Tian, and K. L. Yeo. "Drying of Guava and Papaya: Impact of Different Drying Methods." Drying Technology 24, no. 1 (February 2006): 77–87. http://dx.doi.org/10.1080/07373930500538725.

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11

Marklund, S. "Dewatering of Sludge by Natural Methods." Water Science and Technology 22, no. 3-4 (March 1, 1990): 239–46. http://dx.doi.org/10.2166/wst.1990.0207.

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Drying fron a free water surface and from a waste activated sludge was studied In three separate experimental arrangements. Evaporation in a closed chamber with a surface area of 1.0 m2 was studied with temperatures between 20 and 60°C and air flows between 75 and 300 m3/hour. The rate of evaporation varied between 351 and 746 gram/m2 hour. The efficiency varied between 11 and 20%. To increase the efficiency the air-liquid area has to be enlarged. Evaporation from two pilot sludge drying beds was studied in an open air test lasting four months. One similar bed was tested in a controlled environment. The results showed that above a critical moisture content between 600 and 1100% evaporation from sludge equals the rate of evaporation from a free water surface. Below the critical moisture level the rate decreases rapidly. Further work should be directed towards full-scale tests with covered drying beds. Special attention should be drawn to methods to improve the drying rate during the falling rate period, to two phase drying and to the evaluation of a combined dewatering system with sludge freeze drying in winter season and sludge drying in summer season.

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12

Pawar, M. S., V. N. Pawar, A. K. Sharma, and K. J. Kamble. "Characteristics of Dried Grapes by Different Drying Methods." International Journal of Innovative Science and Research Technology 5, no. 6 (July 17, 2020): 1471–79. http://dx.doi.org/10.38124/ijisrt20jun913.

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Grape is one of the most important fruit crop in the world due to its nutritional and therapeutic value. Grapes are good source of dietary sugars, organic acids and some vitamins. The seedless raisins are called as Kishmish. Raisin not only provides sweetness but also is excellent source of dietary fibres, some amount of minerals and vitamins. The study on making grape raisins was carried by. Open drying (Sun drying) is widely used due to its low initial and running costs but depend mainly on weather conditions, which can induce microbial and insect contamination and hence, lower their quality. Drying rate and drying time was faster in tray drying compare to others three drying methods but the disadvantage of tray drying was it is batch process and cannot be used for mass production and the consumption of power is more. The quality of raisins from sensory evaluation were highly accepted in controlled shade drying where temperature and humidity is maintain as per the requirement and least accepted in open drying. Controlled shade drying is better drying method compare to other methods as it is a continuous process and less chances of contamination and high quality of product is obtained. The mean score for colour/appearance, texture, taste, flavour and acceptability of the raisins prepared by different drying methods ranged from 6.1 to 8.4, 6.3 to 8.1, 6.2 to 8.3, 6.3 to 8.0 and 6.2 to 8.3 respectively.

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13

Zhao, Shu Lei, Zheng Yuan Wei, Xiao Tian Ding, and Qiang Lin. "The Impact of Drying Methods on Paper Physical Properties." Advanced Materials Research 602-604 (December 2012): 2267–72. http://dx.doi.org/10.4028/www.scientific.net/amr.602-604.2267.

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This paper experimentally examined the impact of four different drying methods (free drying, press drying, vacuum drying and impingement drying) on paper physical properties including roughness, elongation, air permeance, tearing resistance, tensile index and bursting strength. The handsheets materials are HWBKP (Hardwood Bleached Chemical Pulp), SWBKP (Softwood Bleached Chemical Pulp), CTMP (Chemical Thermo mechanical Pulp) and ATMP (Advanced Thermo Mechanical Pulp). Good experimental data were obtained for the four pulps under different drying conditions. The results of our investigation indicate that press drying have lower surface roughness, elongation and air permeance but higher tearing resistance; the vacuum drying have higher roughness, tensile index and bursting strength; the impingement drying have lower tearing resistance, tensile index and bursting strength but higher elongation and air permeance. Selection of different drying conditions for effective productivity and quality improvement potential is proposed as a direction for the future dryer design.

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14

Neres, Marcela Abbado, Deise Dalazen Castagnara, Eduardo Eustáquio Mesquita, Maximilliane Alavarze Zambom, Leiliane Cristine de Souza, Paulo Sérgio Rabello de Oliveira, and Clóves Cabreira Jobim. "Production of alfalfa hay under different drying methods." Revista Brasileira de Zootecnia 39, no. 8 (August 2010): 1676–83. http://dx.doi.org/10.1590/s1516-35982010000800008.

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This trial aimed at determining the dehydration curve at nine times (0, 3, 6, 9, 24, 27, 30, 33 and 46 hours after cuting of the plants); the leaf/stem ratio and number of leaves per stem in alfalfa submitted to four managements during the drying process. It was also evaluated the bromatologic composition and in vitro digestibility of the dry matter and cell wall of alfalfa hay before storage. The drying methods applied for alfalfa were the following: drying in the field until 50% DM and drying conclusion in an airy shed; drying in the field without turning; drying with only one turning and drying with two turnings. The experimental design was completely randomized with four drying methods and five replications. Leaf dehydration was faster when compared to the stems in all drying methods. Drying in the shed promoted the lesser re-hydration of the plants at night due to dew. It was also verified that alfalfa hays that remained under the sun and were turned showed the worst quality with reduction in crude protein contents and increase in NDF, ADF, NDIN and ADIN. However, in vitro dry matter digestibility and cell wall digestibility did not suffer any alteration because of the different dehydration methods (69.79 and 41.39%, respectively). There is a market fall of leaves and a reduction on the number of leaves per stem with the turnings.

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15

Chaloeichitratham, Natthacha, Pornkanya Mawilai, Thadchapong Pongsuttiyakorn, and Pimpen Pornchalermpong. "Effect of drying methods on properties of green curry powder." MATEC Web of Conferences 192 (2018): 03023. http://dx.doi.org/10.1051/matecconf/201819203023.

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In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

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16

Lee, Seung Hyun, Jeong Gil Park, Dong Young Lee, Lalit Mohan Kandpal, Byoung-Kwan Cho, Soon-jung Hong, and Soojin Jun. "Drying Characteristics of Agricultural Products under Different Drying Methods: A Review." Journal of Biosystems Engineering 41, no. 4 (December 1, 2016): 389–95. http://dx.doi.org/10.5307/jbe.2016.41.4.389.

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17

Kumar, A. Anil, Sweta Singh, B. R. Singh, Neelash Chauhan, D. K. Mishra, and G. R. Singh. "Drying characteristics of ginger slices using different drying methods and pretreatments." Progressive Agriculture 17, no. 2 (2017): 205. http://dx.doi.org/10.5958/0976-4615.2017.00036.9.

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18

Zhao, Pengfei, Liping Zhong, Ran Zhu, Yuemin Zhao, Zhenfu Luo, and Xuliang Yang. "Drying characteristics and kinetics of Shengli lignite using different drying methods." Energy Conversion and Management 120 (July 2016): 330–37. http://dx.doi.org/10.1016/j.enconman.2016.04.105.

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19

Tunde-Akintunde, T. Y., T. J. Afolabi, and B. O. Akintunde. "Influence of drying methods on drying of bell-pepper (Capsicum annuum)." Journal of Food Engineering 68, no. 4 (June 2005): 439–42. http://dx.doi.org/10.1016/j.jfoodeng.2004.06.021.

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20

Chen, Qian Lin, Jian Qing Wu, and Jia Guo Wang. "Effect of Drying Methods on Photocatalytic Activity of Nanosized Titanium Dioxide." Key Engineering Materials 336-338 (April 2007): 2015–16. http://dx.doi.org/10.4028/www.scientific.net/kem.336-338.2015.

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Precursor of nanosized TiO2 was prepared by alkoxide hydrolysis method. It was dried by common drying, far infrared drying, vacuum drying and supercritical drying before heat-treated at 600°C and 800°C. Influence of drying process and treatment temperature on the crystalline phase composition and photocatalytic activity were analyzed. The photocatalytic activity of the TiO2 dried by common and far infrared drying is higher than that of the TiO2 dried by vacuum and supercritical drying after treated at 600°C. The photocatalytic activity of the TiO2 dried by common and far infrared drying is lower than that of the TiO2 treated by the other two drying methods after treated at 800°C.

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21

Karaaslan, Sevil, Handan Culal Kilic, and Kamil Ekinci. "Effects of solar tunnel drying, shade drying and microwave drying methods on the drying kinetics of strawberry (Fragaria ananassa)." Semina: Ciências Agrárias 43, no. 5 (June 17, 2022): 1941–56. http://dx.doi.org/10.5433/1679-0359.2022v43n5p1941.

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Whole and halved strawberries were dried by using three methods, which were solar tunnel drying, shade drying, and microwave drying (180W, 540W, and 900W) to determine drying characteristic and modelling. The researchers measured solar irradiation at ambient and drying air temperatures and air velocity at specific intervals in various parts of the dryer. How microwave drying (180, 540, and 900 W) affected the drying time and drying ratio of the whole and halved strawberry samples was investigated. In addition, the data on the drying process were applied to 5 different mathematical models, which were Weibull distribution, Midilli et al., Jena and Das and Aghbashlo et al. Equation Models. The researchers compared the performance levels of the models according to correlation coefficient (R2), chi-square value (χ2), besides the root mean square error (RMSE) between moisture ratios that were observed and predicted. Furthermore, the Weibull Distribution and Midilli et al. models were found to reveal the ratio of drying in a satisfactory way for all the methods of drying.

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22

Chen, Ching-Lung, Jo-Shu Chang, and Duu-Jong Lee. "Dewatering and Drying Methods for Microalgae." Drying Technology 33, no. 4 (January 22, 2015): 443–54. http://dx.doi.org/10.1080/07373937.2014.997881.

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23

Kuts, P. S., N. V. Fedorovich, S. M. Reprintseva, and K. G. Chizhik. "Complex methods of drying medical preparations." Journal of Heat Recovery Systems 5, no. 5 (January 1985): 463–64. http://dx.doi.org/10.1016/0198-7593(85)90182-1.

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24

Zamytsky, O. V., and D. V. Omelchyk. "Current methods of drying fine materials." Mining Journal of Kryvyi Rih National University, no. 103 (2018): 190–96. http://dx.doi.org/10.31721/2306-5435-2018-1-103-190-196.

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25

Tunde - Akintunde, Toyosi, BO Akintunde, and A. Fagbeja. "Effect of blanching methods on drying kinetics of bell pepper." African Journal of Food, Agriculture, Nutrition and Development 11, no. 48 (December 28, 2011): 5457–74. http://dx.doi.org/10.18697/ajfand.48.9960.

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Various blanching methods and drying temperatures were applied to bell pepper (Capiscum annum) to investigate the effect on its drying characteristics. Pepper (Capiscum annum) is an abundant and cheap source of vitamins, minerals and fibre. However, its high moisture content makes it susceptible to deterioration. The most common method of preservation is drying but the dried products obtained are of reduced nutritional qualities. Pretreatment of pepper before drying improves the quality of the dried pepper and increases its drying rate. Steam and water blanching as a form of pretreatment has been reported to increase drying rate and improve the quality of dried products but there is not much information on other types of oil/water blanching methods. The effect of blanching (steam, water, palm oil/water and groundnut oil/water) as a pretreatment on the drying kinetics of bell pepper dried at temperatures of 50, 60, 70, 80 and 90o C, was studied. Drying of raw untreated bell pepper was taken as a control. The results indicate that water removal at the initial stage of the drying process was highest and there was a rapid decrease as drying continued until equilibrium was reached at the end of process. The blanched samples generally had higher drying rates (at p<0.05) than the untreated samples. The values for the drying rate for steam and water blanched samples were higher (but not at p<0.05) than the drying rates for samples blanched in oil/water mixtures. The drying rate as well as effective moisture diffusivity, Deff, increased with increasing drying temperature. Values of Deff varied from 3.55 x 10-9 m 2/s to 2.34 x 10-9 m 2/s with the highest being SB (steam blanched) at 80oC and the lowest UB (unblanched) at 50oC. The drying process took place mainly in the falling rate period. The activation energies varied from 39.59 to 83.87 kJ/mol, with PB (palm oil/water blanched) samples having the lowest and UB having the highest Ea value. The lower values for pretreated samples imply that water movement from the internal regions is faster in pretreated samples. This suggests that blanching as a method of pretreatment generally increases water diffusion.

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26

Zhilin, Aleksandr, Aleksandr Zhilin, Aleksandr Fedorov, Aleksandr Fedorov, Dmitry Grebenshchikov, and Dmitry Grebenshchikov. "Dynamics of acousto-convective drying of sunflower cake compared with drying by a traditional thermo-convective method." Foods and Raw Materials 6, no. 2 (December 20, 2018): 370–78. http://dx.doi.org/10.21603/2308-4057-2018-2-370-378.

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The article is devoted to the dynamics of sunflower cake drying in a fundamentally new acousto-convective way. Unlike the traditional (thermo-convective) method, the method proposed allows extracting moisture from porous materials without supplying heat to the sample. Thermo-vacuum drying helped to determine the absolute and relative initial moisture for the analysed samples of the sunflower cake, which equaled 313.1% and 75.8%, respectively. The kinetic curves for drying by thermo- and acousto-convective methods were obtained and analysed. A study of the acousto-convective drying of sunflower cake showed that the rate of moisture extraction depended on the resonating frequency, while there is an optimal mode in which drying proceeds from two to three times more intensively. In thermo-convective drying of sunflower cake, increasing the temperature of the drying stream twice (from 74.2°C to 127°C) reduces the duration of drying to a final absolute humidity of 40% three times. Comparing the thermo-convective and acousto-convective drying methods showed that twice as much moisture was removed from the samples dried by the (ACDP) with a flow frequency of 790 Hz and at room temperature for a 30-minute interval as with thermal convective drying with a working flow temperature of 127°C. The relaxation mathematical model used to describe the drying phenomenon and the experimental data for sunflower cake drying allows obtaining the quantitative parameters characterizing different modes and methods of drying the samples under study. The article analyses a discrete drying regime that contributes to increasing the efficiency of the acousto-convective mode of moisture extraction.

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27

INANO, Toichiro. "On the Traditional Drying Methods of Rice in Japan. III Localities of Drying Methods after Reaping." Japanese Journal of Farm Work Research 28, no. 3 (1993): 229–34. http://dx.doi.org/10.4035/jsfwr.28.229.

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28

Pang, Yuqi, Xu Duan, Guangyue Ren, and Wenchao Liu. "Comparative Study on Different Drying Methods of Fish Oil Microcapsules." Journal of Food Quality 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/1612708.

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Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze drying (SFD) is a new method for the preparation of microcapsules, which combines the SD and FD processes to obtain high quality powder. The yield of powder reached 95.07% along with porous structure by SFD. The stability and slow-release property of SFD products were better than those of SD and FD, which showed that SFD improved product storage stability and potential digestibility.

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29

Chimsook, Thitiphan, and Rittichai Assawarachan. "Effect of Drying Methods on Yield and Quality of the Avocado Oil." Key Engineering Materials 735 (May 2017): 127–31. http://dx.doi.org/10.4028/www.scientific.net/kem.735.127.

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This experimental study was carried out to verify the quality enhancement of avocado oil production by different drying methods. During this study, samples of green avocado cake were obtained from Tak Province, Thailand. The small size of fresh green avocados was the raw material to prepare the high quality of avocado oil. The drying methods composed of air drying, hot air drying and vacuum drying, respectively. The dried avocado pulp was evaluated the moisture contents and then pressed avocado oil using the extraction machine. All avocado oil were determined the physical and chemical properties. The current study revealed that hot air drying and air drying had the highest and lowest yield, respectively. The unsaturated fatty acids in avocado oil were higher than the saturated fatty acids in all avocado oils from the three drying methods. The costs of drying methods were considered and the present study revealed that the best method for drying green avocado cake was hot air drying with the desired oven.

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30

Agustini, T. W., A. S. Fahmi, and P. H. Riyadi. "Dried salted anchovy different processing methods: drying kinetics and modelling." Food Research 5, S3 (July 28, 2021): 70–75. http://dx.doi.org/10.26656/fr.2017.5(s3).011.

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Dried salted anchovy is processed with a combination of the salting and drying processes. Methods of salting and drying will determine the characteristics of the end product. The process of salting can be done by soaking (S) or boiling (B) in brine and drying can be done by mechanical drying (MD) or electric oven (OD). This study is aimed to determine the drying kinetics and mathematical models of dried salted anchovy processed with boiled salting and drying in the mechanical dryer (BMD), soaked salting and drying in the mechanical dryer (SMD) and boiled salting and drying in the oven (BOD). In the soaking treatment, fresh anchovy was soaked in 5% brine for 30 mins, while in boiling treatment, anchovy boiled in 5% brine for 10 mins. After the salting process was done, the anchovy was dried at 40°C for 3 hrs. The result has shown that BMD gives the highest drying constant. The page model is more suitable than other mathematical models because it has the highest R2 and the lowest SEE (Standard Error Estimates) value. The result of the effective diffusivity of BMD, SMD and BOD are 1.28067×10-10, 2.46685×10-10 , 1.80245×10-10. This research will contribute to the improvement of the drying and salting method to achieve a better quality of dried salted anchovies.

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31

Arantes, Alysson Klebis, Cláudio de Conti, Sônia Maria Esposte Sturaro, and Andrea Cressoni de Conti. "Effect of Drying Methods in the Resistance Strength Compression Parallel Test for Bamboo." Advanced Materials Research 1088 (February 2015): 664–68. http://dx.doi.org/10.4028/www.scientific.net/amr.1088.664.

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Bamboo has three drying methods: open air drying; fire drying and kiln-drying. This work was carried out three drying methods for the three bamboo species: Dendrocalamus giganteus, Bambusa vulgaris vittata variation and Phyllostachys pubescens. We also analyzed the quality of the dried bamboo for cracks and used the parallel compression test in order to find which kind of bamboo showed higher strength in the parallel compression test to the fibers. We observed that the species showed cracks in the process of kiln drying, and changing color in the kiln drying and fire drying. Compared to open air drying, all species showed an absence of drying defects. We analysed the parallel compression test and the kiln drying was the best result presented for Phyllostachys pubescens and Dendrocalamus giganteus species.

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32

Nimrotham, Chatchawal, Roongrojana Songprakorp, Sirichai Thepa, and Veerapol Monyakul. "Experimental Research of Drying Red Chili by Two Methods: Solar Drying and Low - Temperature System Drying." Energy Procedia 138 (October 2017): 512–17. http://dx.doi.org/10.1016/j.egypro.2017.10.237.

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33

Qian, Li, Lv Yongbin, Su Keying, Luo Simei, Zhao Shiming, Li Ruiting, Zhong Wanming, and Huang Shangzhen. "Effect of drying methods on the texture properties and active ingredients in Longan flesh." E3S Web of Conferences 251 (2021): 02049. http://dx.doi.org/10.1051/e3sconf/202125102049.

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In order to determine the best drying method of longan flesh, the effects of different drying method (microwave drying, blast drying,vacuum freeze-drying) on the texture characteristics and active ingredients were compared. The results show that different drying methods will increase the hardness, cohesion and chewiness of longan flesh, and decrease the viscosity and elasticity to varying degrees. For active substances, the content of flavonoids and polyphenols is the largest under vacuum freeze-drying, followed by microwave drying and blast drying, but the loss of vitamin C is the opposite. On the whole, vacuum freeze-drying does not cause shrinkage of the flesh, and maintains good hardness, cohesion, chewiness and active ingredients. Comprehensive texture characteristics and changes in active ingredients, vacuum freeze drying is more suitable for drying and processing longan flesh.

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34

Pravitajaty, R., J. N. W. Karyadi, A. S. Teleumbauna, K. Ma’rufah, A. N. I. Kusumastuti, and D. Ayuni. "Effect of drying methods on quality of dried white tumeric (Curcuma amada)." IOP Conference Series: Earth and Environmental Science 922, no. 1 (November 1, 2021): 012008. http://dx.doi.org/10.1088/1755-1315/922/1/012008.

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Abstract White turmeric (Curcuma amada) is a traditional medicine that contains phenolic as an antioxidant—usually processed into drinks or capsules. Currently, the drying method used is sunlight can reduce the quality of white turmeric. The study’s objectives were to investigate the most optimal drying method based on physical and chemical quality and drying rate. There were seven drying methods employed: sun-drying (SD), cabinet drying with the heating temperature of 50 °C, 60°C, and 70°C (namely CD50, CD60, and CD70, respectively), freeze-drying with the final heating temperature of 30°C, 40°C, and 50°C (namely FD30, FD40, and FD50, respectively). Quality parameters measured were moisture content, color, volume, particle density, morphological visualization, and total phenolic compound. The results showed that the drying method affected the observed parameters. The freeze-drying with a heating temperature of 30°C was the most optimal drying method, with moisture content reduced from 91.41% to 7.56%. After the drying process, the color changed value was 19.18, with a volume shrinkage of 69.37% and particle density of 0.41 g/cm3. The total phenolic compound of freeze-dried white Tumeric was 8.427 mgGAE gsolid −1.

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35

THI, NGOC GIANG NGUYEN, and MINH THUY NGUYEN. "EFFECTS OF DRYING METHODS ON THE CHARACTERISTICS OF Pleurotus sajor-caju MUSHROOM." Malaysian Applied Biology 49, no. 3 (October 25, 2020): 31–36. http://dx.doi.org/10.55230/mabjournal.v49i3.1538.

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Mushrooms of the Pleurotus spp. are very sensitive and the shelf-life of mushrooms is limited, that is a few days under normal or low temperatures, which is a limitation in the distribution and marketing of fresh products. To extend their shelf life, drying methods need to be applied. Total drying time decreased with increased drying temperatures (960 and 330 min of drying at 40 and 70°C, respectively). The drying curve equations is establised as y=a.exp(-kt) (R2>0.95). These equations can be applied to predict moisture reduction during drying of Pleurotus spp. at the temperature ranges studied. Besides, effect of drying methods (convection, sun and solar drying) was investigated. Results showed that the quality of sample treated with solar drying was higher than others. In the solar drying samples, the highest protein, carbohydrate, flavonoid, b-glucan content (in dry basis) were 16.22%, 24.84% and 5.82 mg QE/gm, 0.41%, respectively. The antioxidant capacity (FRAP and DPPH) was 362.58 mM Fe2+/gm and 62.35%, respectively. The lighter color was obtained for the mushroom dried using a solar dryer.

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Berfin SARIHAN and Özlem TONÇER. "The Impact of Drying Methods on Product Quality of Rosmarinus officinalis L." ISPEC Journal of Agricultural Sciences 5, no. 2 (June 2, 2021): 411–17. http://dx.doi.org/10.46291/ispecjasvol5iss2pp411-417.

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This study was conducted to evaluate the effects of different drying methods (shade drying, sun drying and oven drying at 40°C) on essential oil content, composition and color quality of rosemary (Rosmarinus officinalis L.). The essential oil content was obtained by hydro-distillation of dried plants, and were analyzed by GC-MS. The results showed that different drying methods had no significant effects on essential oil content, but essential oil constituents and percentage affected by drying methods as well. Camphor, (between 27.57 and 29.15%), 1.8 cineol (between 17.62 and 9.39%), borneol (11.25-12.37%) and linalool (between 7.30 and 8.18%) were the major essential oil compounds of different drying methods. In total regarding the essential oil composition, oven drying method can be recommended as the appropriate procedure for major constituents of rosemary essential oil. In this study, Lightness (L*), greenness (a*), and yellowness (b*) of dried leaves were also evaluated. Drying methods affected the color quality of the herb.

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Che Ku Azman, Che Ku Nur Ain Mardhiah, and Mohd Tarmizan Ibrahim. "The Influence of Drying Temperatures and Methods on the Drying Characteristics of ‘IkanBakar’ Paste." Journal Of Agrobiotechnology 12, no. 1S (September 29, 2021): 112–23. http://dx.doi.org/10.37231/jab.2021.12.1s.276.

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Drying is one of the popular preservation methods in food products. This work was done to investigate the influence of the drying temperatures and methods on the drying characteristics of ‘ikanbakar’ paste. The ‘ikanbakar’ paste was dried by using oven drying and vacuum drying methods at temperatures of 50°C, 60°C and 70°C. The drying rate was estimated from the moisture content and drying time data. The drying curve showed the falling rate period as the drying rate decreased with increasing time. For colour analysis of the paste, the L* values from the oven drying method were lower than those from the vacuum drying method, ranging from 7.4210 to 7.2752. This showed that the colour of paste from oven drying was darker than vacuum drying. The mathematical models used to describe the drying curve of ‘ikanbakar’ paste were Lewis, Page, Two-term, and Midilliet. al. model. The performance of these models was evaluated by comparing their root mean square error (RSME) and chi-square (X²) values, and it was found that the most suitable model was the Two-term model. There were insignificant differences between the effective moisture diffusivity (Deff) values for the ‘ikanbakar’ paste in both drying methods.

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X.K., Xatamova, Soliyeva M.B., Kimsanova X.A, Yunusov O.B., and Yuldashev R.T. "Methods Of Drying Subtropical Fruits And Their Importance For Human Health." American Journal of Applied sciences 03, no. 05 (May 31, 2021): 148–54. http://dx.doi.org/10.37547/tajas/volume03issue05-23.

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As far as we know, not all fruits are suitable for drying. But figs, dates and chilonjids are dried from subtropical fruits. These fruits are distinguished from other fruits by their healing properties. These fruits were mentioned by our great scholar Abu Ali ibn Sina in his book "Laws of Medicine".

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Lakshman, R., Dawn Ambrose, and Dtirout Chelvame. "Studies on Banana Centre Core Flour Prepared by Different Drying Methods." Current Agriculture Research Journal 3, no. 1 (June 26, 2015): 55–59. http://dx.doi.org/10.12944/carj.3.1.07.

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Banana centre core is used as a vegetable in South Indian culinary in India. Attempts were made to develop a process for the production of banana centre core flour for its effective utilisation for incorporation into food. Banana centre core dices were dried by different drying methods viz., sun drying, solar drying and tray drying at 50, 60 & 70°C temperature respectively. The dried banana centre core dices were then converted into flour in a pulveriser such that 90 percent of powder passed through 400 micron sieve. The influence of drying on the physical and functional properties of the banana centre core flour was analysed. Results of the study showed that the flour obtained by drying banana centre core dices at 70°C in a tray dryer was better in quality compared to other drying methods.

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Singh, Balwan, Vijay K. Singh, and Sunder Singh. "Comparative Study of Different Drying Methods for Drying of Blanched Fenugreek Leaves." International Journal of Current Microbiology and Applied Sciences 8, no. 01 (January 10, 2019): 1070–76. http://dx.doi.org/10.20546/ijcmas.2019.801.116.

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Chaudhary, Vipul, Vivak Kumar, B. R. Singh, Jaivir Singh, Neelash Chauhan, and Pushpendra Kumar. "Drying characteristics of Bael pulp using different drying methods and different varieties." INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING 13, no. 1 (April 15, 2020): 19–30. http://dx.doi.org/10.15740/has/ijae/13.1/19-30.

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Annie, D., V. Chandramouli, S. Anthonysamy, Chanchal Ghosh, and R. Divakar. "Freeze drying vs microwave drying–methods for synthesis of sinteractive thoria powders." Journal of Nuclear Materials 484 (February 2017): 51–58. http://dx.doi.org/10.1016/j.jnucmat.2016.11.019.

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Majdi, H., and J. A. Esfahani. "Energy and drying time optimization of convective drying: Taguchi and LBM methods." Drying Technology 37, no. 6 (September 11, 2018): 722–34. http://dx.doi.org/10.1080/07373937.2018.1458036.

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Zhang, Ledao, Shiying Cao, Junfang Li, and Guoze Wang. "Effects of Drying Methods on the Volatile Compounds of Alliummongolicum Regel." Foods 11, no. 14 (July 13, 2022): 2080. http://dx.doi.org/10.3390/foods11142080.

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Allium mongolicum Regel (AMR) is a traditional Mongolian food. Various drying methods play an important role in foodstuff flavor. However, the effect of different drying methods on AMR is limited. In this study, freeze drying (FD), vacuum drying (VD), and hot-air drying (HAD) were applied to dry fresh AMR to a moisture content of 8% (wet basis); headspace gas chromatography mass spectrometry was adopted to identify volatile compounds in AMR; and principal component analysis and fingerprint similarity analysis based on the Euclidean distance was used to distinguish the fresh and three dried treatments. In total, 113 peaks were detected and 102 volatile compounds were identified. Drying causes significant changes to the amounts of volatile compounds in AMR, and the drying method plays a key role in determining which volatile compounds appear. Compared to FD, VD and HAD were more appropriate for drying AMR because the volatile compounds after VD and HAD were closer to those of fresh AMR. These findings can provide a scientific basis to help to preserve future seasonal functional food and aid in Mongolian medicine production.

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A. S., Olajire, Tunde-Akintunde T. Y., Ogunlakin G. O., and Adeyanju J. A. "MATHEMATICAL MODELING OF DIFFERENT DRYING METHODS OF DRIED OKRO SLICE." International Journal of Research -GRANTHAALAYAH 7, no. 3 (March 31, 2019): 302–9. http://dx.doi.org/10.29121/granthaalayah.v7.i3.2019.975.

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Drying is an essential process that is used in preserving okro sample. This study investigates the modelling of dried okro slice using different drying methods. Freshly harvested okro fruits were cut transversely into slices (0.5, 1.5 and 2.0 cm) and dried using three different drying methods; sun, solar and oven at 40, 45 and 50 ºC. Drying of okro occurred in the falling rate period. Newton, Pabis, and Page and Henderson models were used to describe the drying of okro. An appropriate model was selected based on highest R2, least values of X2, Root Mean Square Error (RMSE) and Mean Biased Error (MBE). Page model described the drying behaviour of okro slice 0.5 cm satisfactorily having the highest R2 of 0.999 and lowest value of X2 (0.152 x10-8), RMSE (4.5 x10-6) and that of MBE (-3.089 x10-4).

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INANO, Toichiro. "On the traditional drying methods of rice in Japan. (II) Rice havested area in different drying methods." Japanese Journal of Farm Work Research 25, no. 2 (1990): 162–68. http://dx.doi.org/10.4035/jsfwr.25.162.

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Ogunleye, I. O., and O. Awogbemi. "Methods of Preserving and Improving the Quality of Locust Beans." Advanced Materials Research 62-64 (February 2009): 226–33. http://dx.doi.org/10.4028/www.scientific.net/amr.62-64.226.

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This research work presents two methods of preserving and improving the quality of locust beans namely: salting and drying. 80g of non-salted sample of locust beans and the same quantity of the sample with 5g of salt and 10g salt were subjected to direct sunlight drying for 5 days. Proximate analysis showed that dried salted sample contains 67.65% of protein while dried non-salted sample has 66.82% of protein. The non-salted sample has a microbial load of 1.02×107cfu/g while the salted sample has 1.42×105cfu/g at the end of the fifth day of drying. The non-salted has the greatest drying rate while the 10g salted sample has the least drying rate.

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Juhari, Nurul Hanisah, Helle Jakobe Martens, and Mikael Agerlin Petersen. "Changes in Physicochemical Properties and Volatile Compounds of Roselle (Hibiscus sabdariffa L.) Calyx during Different Drying Methods." Molecules 26, no. 20 (October 16, 2021): 6260. http://dx.doi.org/10.3390/molecules26206260.

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Fresh roselle are high in moisture and deteriorate easily, which makes drying important for extending shelf-life and increasing availability. This study investigated the influence of different drying methods (oven-drying, freeze-drying, vacuum-drying, and sun-drying) on the quality of roselle calyx expressed as physicochemical properties (moisture content, water activity, soluble solids, color), volatile compounds, and microstructure. Oven-drying and freeze-drying reduced moisture content most while vacuum-drying and sun-drying were not as efficient. All drying methods except sun-drying resulted in water activities low enough to ensure safety and quality. Vacuum-drying had no impact on color of the dry calyx and only small impact on color of water extract of calyx. Drying reduced terpenes, aldehydes, and esters but increased furans. This is expected to reduce fruity, floral, spicy, and green odors and increase caramel-like aroma. Sun-drying produced more ketones, alcohols, and esters. Scanning electron microscopy revealed that freeze-drying preserved the cell structure better, and freeze-dried samples resembled fresh samples most compared to other drying techniques. The study concludes that freeze-drying should be considered as a suitable drying method, especially with respect to preservation of structure.

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Hu, Yan Hong, Mei Li, Zhao Gang Liu, Mi Tang Wang, and Jin Xiu Wu. "Effect of Drying Methods on Physical Property of the Ultrafine CeO₂ Powder." Applied Mechanics and Materials 189 (July 2012): 92–96. http://dx.doi.org/10.4028/www.scientific.net/amm.189.92.

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The ultrafine CeO2 powder was prepared using NH4HCO3 as precipitation agent. The effects of six drying methods, such as room-temperature drying、common oven drying、microwave drying、organic solvent displacement drying、freeze drying、vacuum drying, on hard agglomerates and physical property of CeO2 were studied. The results showed that freeze drying is more effective to prevent the ultrafine CeO2 powder from hard agglomerates. The ultrafine CeO2 powder with small mean particle size and uniform distribution and large specific surface area，was obtained by freeze method.

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Chimsook, Thitiphan. "Effect of freeze drying and hot air drying methods on quality of cordycepin production." MATEC Web of Conferences 192 (2018): 03001. http://dx.doi.org/10.1051/matecconf/201819203001.

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This study determined the effect of drying methods including hot air drying and freeze drying on the quality of cordycepin production from Cordyceps militaris. The fruiting bodies and mycelium of C. militaris were used as the raw material. For hot air drying was performed at 55 °C for 24 hrs. Whereas the freeze drying was carried out under vacuum at 140 L min-1 for 48 hours. The bioactive compound extracted from dried powder of C. militaris from two drying methods was investigated. The results showed that both cordycepin and adenosine extracted from freezed drying sample had higher value than those of extracted from hot air dried sample. The bioactivities of C. militaris extract were investigated. The results revealed that the antioxidant activity and also total phenolic contents of C. militaris extract prepared from freeze drying had higher value than that of extracted from hot air drying. However, most of C. militaris production performed using hot air drying to dry sample because of its low cost technique.

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